{"id":6100,"slug":"potato-croquettes","title":"Potato croquettes","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pound of potatoes","Yolks of two eggs","Salt and pepper","Flour","Beaten raw eggs","Bread crumbs","Lard"],"ingredients_norm":["potato","egg yolk","salt and pepper","flour","raw egg","bread crumb","lard"],"steps":["Boil one pound of potatoes.","Pour off water and let evaporate well.","When quite dry mash fine, mix with the yolks of two eggs, salt and pepper.","Roll on floured board into the form of a large cork.","Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w117:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"14f2baf5c5f38c38d31ccde22ca6e8833ee710f2998ec63867f17b33d20ce308","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/potato-croquettes"}